• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Pickles, Preserves, Etc

    Cheremsha: Fermented Wild Onion Leaves (Черемша)

    Published: Apr 23, 2022 Modified: Aug 5, 2023 Author: Alan Bergo

    Jump to Recipe Jump to Video

    Cheremsha, also known as Tjeremsha and Черемша are a wild allium used to make one of the most interesting traditional foods I've tasted to date. 

    Fermented ramp leaves (Черемша) in a wooden ladle

    Essentially, you can think of them as lacto-fermented ramp leaves, although the traditional plant used to make the ferment is Allium victorialis-the victory onion, reputed to have been brought to Eastern Europe by the Vikings. After being salted and fermented, they'll become solenaya cheremsha. 

    a field of wild leeks in the spring

    There's little documentation online or in books about this that I can see, probably because I don't speak Russian.

    I learned about the preserve through Stephen Barstow's book. I finally got to meet Stephen at the Midwest Wild Harvest Festival when he gave a keynote a few years ago. 

    around the world in 80 plants book

    Barstow's book: Around the World in 80 Plants is one of my favorite of it's type. The book describes a lot of obscure plants you can collect and grow, as well as edible ornamentals, or edimentals, as they're called.

    I put a link to the book at the bottom of this post. Here's the excerpt on cheremsha from the book: 

    a mans account of eating fermented ramp leaves

    After I read the passage in the book, I knew I had to try my hand at fermenting some ramp greens.

    The funny thing is though, I'd already tried them, a number of times, but, I wasn't exactly sure how to feel about them. 

    different pictures of victory onion or Allium victorialis growing in gardens
    Victory onions. Notice that the young shoots are mature plant are very similar to ramps, only larger.

    The aroma of the fermented leaves is so powerful that when I first smelled them I wondered if they were safe to eat-I'm not alone here.

    At least two other chefs I've spoken to after falling in love with cheremsha have told me they tried fermenting ramp leaves and ended up tosing them as the aroma was so strong they thought it'd gone bad. Both were experienced fermenters. 

    Fermented ramp leaves (Черемша) in a mason jar
    Fermenting in a jar works, but you may need to add extra liquid if you don't want to pound the leaves.

    Part of the magic of fermentation is the transformation that ingredients undergo, and ramp leaves (along with their close cousins) experience one of the most dramatic changes I've encountered.

    Mixed with salt and left to ferment, the aroma of the leaves grows exponentially stronger, becoming the sort of polarizing food that will either terrify, or seduce you. 

    Fermented ramp leaves (Черемша) with cream
    The finished product is traditionally mixed with sour cream. It's a bit like eating garlic caviar.

    It's hard to describe the potency of sour allium greens, but as I've mentioned before, weaponized garlic comes close. One thing's for certain: the aroma will offend timid palates, separating true believers from casual eaters who just sample a few ramps every spring. 

    Tjeremsha (Черемша) on a cracker with dames rocket flowers

    Traditional vs Modern Methods 

    Traditionally, as with sauerkraut, the leaves of the plant are mashed up or pounded with salt, put into a crock or other fermentation vessel, weighted down, and allowed to sour.

    The traditional method works, but, after making this for the past few years now, I've developed a method I prefer over pounding and mashing that I think does more justice to the plant. 

    fermented ramp leaves (Черемша) vacuum sealed
    Vacuum sealing will help control the aroma as the leaves ferment, as well as keep a superior texture. This is the how I recommend doing this if you'll keep it indoors. 

    Mashing vs vacuum sealing 

    Ramp leaves are delicate things, and mashing or pounding them with some salt breaks them up a bit.

    This was probably the safest, and most effective way to make the traditional ferment, but, if you mix the leaves with salt, and simply vacuum seal them they ferment like a dream, and the smell won't be very noticeable, until the bag is opened. 

    Putting foraged ramp leaves in a vacuum bag with salt

    As the leaves aren't mashed up, they keep their shape and integrity, as well as a good meaty texture.

    Vacuum sealing also helps control the aroma, whereas if you ferment them in a crock you'll want to do it outside or away from other people-trust me here. Aside from the previous two methods, you can also ferment the leaves in brine. 

    Vacuum sealing ramp leaves
    Mark the vacuum bag with a date so you can track the progress.

    Quick aside, if you don't want to ferment your wild garlic leaves to amaze or potentially shock your friends and family, you can pour cold pickling liquid over fresh greens and they'll keep a similar texture without developing the aroma.

    Fermenting ramp or wild garlic leaves in a vacuum bag
    After two weeks the bag will have swelled. You'll want to snip the bag, release the carbon dioxide and re-seal once or twice during the process.

    How to enjoy 

    Once the allium leaves are fermented, the most traditional way to enjoy them seems to be simply mixed with sour cream (smetana) or crème fraîche, and it's the best place to start.

    Cheremsha egg salad (Черемша) on toast with watercress
    Adding the leaves to Russian egg salad is another nice way to enjoy them. 

    The fat in the dairy helps to smooth out the potent flavor of the soured leaves, calming it a bit and blunting their bite. Eaten on toast, pierogi, pelmeni, or just a cracker, it's a delicacy.

    n a cracker with marigold flowers

    Once I understood the aroma of the finished ferment was natural, I had to play around with different uses for the finished ferment. Here's a few ways I've enjoyed them. 

    • The leaves by themselves can be pureed with some of the fermenting liquid and used as a condiment. A finished "steak sauce" I made with it is one of the products I've considered bottling and selling. 
    • Mix with sour cream and use as a garnish for pelmeni and other mild, foods (boiled dumplings, potatoes, noodles) 
    • Just like the modern version, the leaves are good chopped and mixed into egg salad. 
    • Other mild salads can benefit from some of the chopped leaves, like potato salad. 
    • If you increase the amount of liquid and mix with the leaves and water with 3% of the total weight in salt, you'll have extra brine for adding to soups and sauces (remember the original borcht?). 
    Fermenting ramp brine with koji rice
    A different version with more water. Here I'll extract brine as the finished product. The white specks are koji rice, which speeds the fermentation.

    Different plants that will work 

    You apply this process to a lot of different plants and get a similar effect. The best substitutes will be bear garlic, three-cornered leek, victory onion, or similar allium greens like ramps.

    You could try other allium plants and parts like green garlic shoots onion greens and garlic scapes, but the flavor and texture won't be the same. 

    Fermented ramp leaves (Черемша) in a wooden ladle
    Print Recipe Pin Recipe
    5 from 5 votes

    Cheremsha: Fermented Wild Onion Leaves (Черемша)

    Ramp or similar allium leaves mixed with salt and lacto-fermented. After 2 weeks or longer, the leaves are a delicacy chopped and mixed with sour cream.
    Prep Time5 minutes mins
    Fermentation time14 days d
    Total Time14 days d 5 minutes mins
    Course: Appetizer, Condiment
    Cuisine: Russian
    Keyword: Cheremsha, Fermentation, Ramp Leaves
    Servings: 8 Servings
    Calories: 18kcal
    Author: Alan Bergo
    Cost: 5

    Equipment

    • 1 Fermentation vessel

    Ingredients

    • 450 grams (1 lb) ramp or other wild allium leaves you can also use Allium victorialis, A. ursinum, or A. triquetrum, and probably other green parts of different alliums.
    • 13 grams (two teaspoons) kosher salt

    Serving

    • Sour cream or creme fraiche creme fraiche will make a stiffer version, sour cream will be spreadable.

    Instructions

    • Wash and dry the ramp leaves if they need to be cleaned.

    Fermentation

    • In a 1 gallon-size vacuum bag, start layering in the ramp leaves, sprinkling with a little salt after each addition, pressing the leaves down to make them fit in the bag.
    • When all the leaves and salt have been added, vacuum seal the bag, marking the date on a corner for reference.
    • Put the bag into a bowl or other container just in case there's any drips (rare, but possible-inspect the seals to ensure they're sound) and store at room temperature for two weeks, checking on it here and there as you can remember (See note).

    Removing carbon dioxide

    • As the leaves ferment they will give off carbon dioxide, making the bag puff up. Depending on your ambient temperature this can happen quickly or slowly. When the bag gets noticeably filled with air, pick up the bag, cut off a corner, then seal again. I've never had a bag burst from the pressure but it's possible. Refer to my video here for reference.
    • After the fermentation is complete, you can transfer the leaves to a jar and store in the fridge, or leave them at room temperature in a mason jar with a tight fitting lid assuming they're completely covered with brine. They will last a very long time.

    Serving

    • Using gloves, remove the leaves from the bag or jar, squeezing the liquid back into the container. Chop the leaves with a chef knife until they look evenly chopped, then mix with an equal volume of sour cream or creme fraiche, or just add sour cream until it tastes good to you.
    • Taste the finished product and adjust the seasoning for salt and pepper if needed, then refrigerate until needed.
    • Serve the fermented leaf spread on crackers, toast, or mix into something like egg or potato salad.

    Video

    Notes

    2 weeks is the minimum I like to age these for, but I have left them in jars or bags at room temperature for over 6 months with no problems at all. 

    Nutrition

    Serving: 1oz | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 639mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 561IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg

    Related Posts

    Wild Leeks (Ramps)

    Fermented Ramp Seeds

    Ramp and Wild Leek Recipes

    References

    Around the World in 80 Plants 

    « Stinging Nettle Pudding
    Traditional Pennsylvania Dutch Scrapple »

    Reader Interactions

    Comments

    1. Dan F

      August 16, 2023 at 5:31 pm

      I made a couple of pints of these last spring, but was at a loss as to how to use them... until tonight. I was making a simple sautee of zucchini, tomato and shallots and felt that it needed something more. I reached for the fermented ramp leaves, chopped some up and tossed them in, and man, oh man... 10/10 I would do that again! WILL do it again.

      Reply
      • Alan Bergo

        August 16, 2023 at 9:45 pm

        Remember the ramp steak sauce in my book. I made that specifically so people would have something to do afterward with it.

        Reply
    2. Elise

      May 25, 2023 at 3:35 pm

      Hi Alan,

      I’m excited to try this recipe! Is it possible to ferment the bulbs as well or would you recommend against it?

      Reply
      • Alan Bergo

        May 25, 2023 at 8:00 pm

        Absolutely you can ferment the whole thing.

        Reply
    3. Doug

      May 12, 2023 at 5:42 am

      5 stars
      Doing this again this year (last year I didn't think I waited long enough).

      It's doing the same thing as last time -- after two weeks (vacuum sealed bag) the smell is noticeable outside the bag; a little liquid is inside now, but no puffing up yet. I expect this is normal. Not opening it yet and am just going to wait longer.

      By the way -- the smell (through the bag) at this point reminds me of asafetida (aka hing); when I've had that on hand in the past, it was in a double container and stored under the sink. Not at all the same, but it's the closest thing.

      Reply
      • Alan Bergo

        May 12, 2023 at 8:34 am

        Hey Doug. Two weeks is the minimum, but you can let it go for as long as you want. I've forgotten about bags in my garage and opened them in the winter. It's so stable-really a bullet-proof way to preserve them. You can obv transfer them to a jar too after the fermentation has leveled out and the pH is dropped. I just did some this week and my bags aren't inflating too much. There should also be visible bubbles in the bag that let you know it's working. I'm here if you have any more questions during the process.

        Reply
    4. Judielaine

      March 15, 2023 at 10:02 am

      5 stars
      Similar but different: https://theurbannanna.com/2020/08/30/fermented-wild-onion-grass/

      I fermented a bit more than a quarter kilo of my walking onion greens in a jar with a one of those ferment locks (and stones) and moved it away from spaces where the spouse wanders. Because, yes, that's an aroma. I am dehydrating the fermented greens as I write, but on a doneness check i found the scent captivating. I want to powder it. I want to add it to savory sauces: needs mustard, was my first thought. I was hunting for more ideas and found this page: mixed with sour cream for a dressing sounds like a great idea. Maybe next time i will try some pre-dehydration.

      Reply
      • Alan Bergo

        March 16, 2023 at 8:09 am

        Thanks for sharing Judielaine.

        Reply
    5. Sam Holmgren

      June 13, 2022 at 12:13 pm

      Alan- I have two separate batches in vacuum sealed bags in my garage dated 5/6 and 5/8. I followed the salt/ramp ratio meticulously. A little bit of liquid is present by there is no evidence of gas creation. I suspect the cool weather is the culprit or perhaps I am impatient? Also have a batch of ramp soy sauce I started that same week. I seems like that hasn't transformed either. Thoughts....

      Reply
      • Alan Bergo

        June 16, 2022 at 7:43 am

        Sam, puree the ramp leaves in the soy and they'll ferment, I adjusted that a couple weeks ago. It's a slow ferment as it's high in salt. Yes, the cold temperature will slow things down a lot. Vacuum fermenting is very safe though, don't worry.

        Reply
    6. Mirja

      May 22, 2022 at 1:12 am

      I ended up fermenting over 2lbs of ramp leaves last May in a vacuum bag. The smell was so strong I had to keep it in a 5 gallon bucket outside. If I went to check on it I could smell it from 30 feet away once I opened the bucket. I completely forgot about it over the winter. At this point I'm going to let it ferment for one more full year and see what happens.

      Reply
    7. Linda

      May 20, 2022 at 9:11 pm

      The recipe sounds wonderful! I don’t have a vacuum sealer or bags, however. Would you suggest a Ziploc bag or trying a regular fermentation jar?

      Reply
      • Alan Bergo

        May 20, 2022 at 10:24 pm

        Linda, I'd do it in a jar. Here's exactly how I would do that: select your jar and take the weight of it while empty in grams. Pack the jar tight, half full with ramp leaves, then weight the ramp leaves down with a clean stone. Add water to cover the leaves. Remove the stone, weigh the jar, then subtract the weight of the jar. Multiply that (the weight of the ramp leaves and water) by .03, then add that many grams of salt. Remove the stone and shake the jar once or twice for the first few days, replacing the stone to keep the leaves under brine. After two weeks, they'll be ready and stinky.

        Reply
    8. Alan Chomica

      April 26, 2022 at 3:41 pm

      I would love to try making this but my three-year old ramps have had all their pickable leaves removed to make fiddlehead/ramp tarts. I plan to use garlic chives and nodding onion leaves but then I looked in the cupboard to seea big jar of baerlach from Germany. Would dry plant leaves contribute to this ferment?

      Reply
      • Alan Bergo

        April 27, 2022 at 8:35 am

        Only fresh leaves can be used to make this.

        Reply
        • Alan Chomica

          April 27, 2022 at 6:08 pm

          I was afraid of that. Thank you for sharing your expertise. I love the things you pull together. They are so inspiring I hope one day we can meet up and conduct a cook-off...

          Reply
    9. Andrew

      April 24, 2022 at 8:44 am

      I started making these after buying salted mustard greens for a Chinese recipe (thank you Fuschia Dunlop) and realizing they were a lacto ferment. Now I use them regularly for their flavour and funk. Thank you for sharing Cheremsha, its delicious.
      P.S. Maybe I'm weird but I love the smell of them fermenting.

      Reply
      • Alan Bergo

        April 24, 2022 at 9:08 am

        I like the smell too, but some of my friends and family do not approve.

        Reply
    10. Judy

      April 23, 2022 at 10:25 am

      I thoroughly enjoy traveling down these rabbit holes with you! Ramps smell pretty strong when we have a bucket of them in the back of the station wagon--I can't imagine having an even stronger aroma!

      Reply
      • Alan Bergo

        April 23, 2022 at 6:25 pm

        Thanks Judy. There's a part of me that looks forward to the ramp smell in the car. 🙂

        Reply
    11. Sam Holmgren

      April 23, 2022 at 9:26 am

      5 stars
      If this is the same recipe we sampled at your book signing at the farm last July, I am all in! Now all we need here in the Twin Cities is some actual spring weather. Thanks Alan I’m really enjoying your book and your emails.

      Reply
      • Alan Bergo

        April 23, 2022 at 9:43 am

        Yes it is. Some of my favorite things from the book will eventually be on this site, especially ones that benefit from expanded explanation, since books abbreviate so much. It will take years though.

        Reply
    5 from 5 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    An image showing many different brands and media companies forager chef alan bergo has worked with.

    Footer

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Forager | Chef LLC® Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.